Lobster Cape Cod Style with Assorted Dips

Total Time:
1 hr 15 min
Prep:
40 min
Cook:
35 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Lemon-Tarragon Drawn Butter:
  • 1/2 pound salted butter
  • 1/4 cup fresh tarragon leaves
  • 1 lemon, zested, juiced
  • Ginger-Mango Puree:
  • 1 mango, peeled, pitted, and cut into 1/2-inch cubes
  • 1 tablespoon minced fresh ginger
  • 1/2 jalapeno chile, seeds and membranes removed, minced
  • 4 fresh basil leaves, coarsely chopped
  • 1 tablespoon canola oil
  • 1 tablespoon seasoned rice vinegar
  • 1/4 teaspoon salt
  • Aioli:
  • 4 garlic cloves, minced
  • 1 egg yolk, at room temperature*
  • 1 tablespoon freshly squeezed lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup olive oil
  • Soy-Wasabi Dipping Sauce:
  • 1 teaspoon premixed wasabi
  • 1/2 cup soy sauce
  • Lobster:
  • 1 tablespoon salt
  • 4 live (1 1/4-pound) lobsters
Directions

Add 12 cups of water to a large stockpot. Add salt and bring to a boil.

To make lemon tarragon drawn butter, melt the butter in a heavy saucepan over medium-low heat. When butter is fully melted, remove from heat and transfer to a glass measuring cup, or something similar. Let stand for 3 minutes. The butter should settle into 3 layers: a frothy top, a clear yellow middle, and a milky bottom. Begin by skimming or spooning the froth off the top. Then carefully and slowly pour out the clear middle layer into a bowl while retaining all of the white milky sediment in the cup. Discard the froth and white milky solids. If necessary, repeat the skimming process on the remaining butter in the cup.

In a small pot over medium-low heat, add clear butter, tarragon, lemon zest, and 2 tablespoons of lemon juice. Let simmer for 15 minutes. Strain off solids and transfer butter to a serving bowl.

Puree all the ginger mango puree ingredients in a blender or food processor until smooth.

To make aioli, add the garlic, egg yolk, lemon juice, salt, and pepper to a blender or food processor and puree until smooth. If you do not have a blender or food processor, whisk the ingredients together in a bowl. Slowly drizzle in oil with the motor running and puree until aioli thickens (should take 2 to 3 minutes). Cover and refrigerate. If you are using a whisk, keep beating while very gradually adding the oil until the aioli is thick—this will take several minutes.

To make soy-wasabi sauce, put the wasabi in a bowl and add 2 tablespoons of the soy sauce.

Using the back of a spoon, blend until wasabi is dissolved. Add the remaining soy sauce.

Bring a large pot of salted water to a boil. Drop the live lobsters headfirst into the pot, cover tightly, and say 10 Hail Marys. Boil for 8 to 10 minutes per pound (12 minutes should be perfect for 1 1/4-pound lobsters). The lobsters will be a deep red color when done. To double-check doneness, pull off 1 of the walking legs. If it comes away easily, it is done.

Serve with dips.

Recommended beverage: White Burgundy

Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.


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